Cantonese Steamed Sea Bass Recipe

Prepare the fish

Rinse the sea bass inside and out under cold water and pat dry thoroughly with paper towels. Make two diagonal slashes through the skin and flesh on each side of the fish (about 1/2-inch deep) to help even cooking and to allow marinade and steam to penetrate.

Salt and season

Rub 1 tsp kosher salt evenly over the exterior and lightly inside the cavity. Place the fish on a plate large enough for steaming.

Pour 1 tbsp Shaoxing wine into the cavity and along the fillets; this removes any fishiness and adds fragrance. Drizzle 2 tbsp light soy sauce evenly over the top of the fish. Let sit while you prepare aromatics (about 10 minutes).

Prepare ginger

Peel the ginger. Reserve a 2-inch piece and thinly julienne it into long matchsticks (about 1/8-inch thick). From the remaining ginger, slice 6–8 thin rounds and cut them into fine matchsticks as well to tuck into the slashes and cavity.

Prepare scallions and chili

Trim the scallions. Cut two scallions into 3–4 inch lengths and then julienne lengthwise into thin strips; reserve for topping. Julienne or finely slice the remaining two scallions into thin rounds for tucking inside the cavity and under the fish skin. If using chili, slice very thinly into rings or strips.

Stuff several ginger matchsticks and a few scallion pieces into the cavity and into the slashes on both sides of the fish. Lay the remaining scallion julienne and ginger matchsticks on top of the fish in a single layer. Add a couple of cilantro sprigs inside the cavity if using.

Set up the steamer

Bring about 1–2 inches of water to a vigorous simmer in a wok, large skillet, or steamer pot. Use a steaming rack or plate to keep the fish elevated above the water. If using an oven-safe plate, make sure it fits the steamer or wok.

Steam the fish

Place the fish on a heatproof plate and put it into the steamer. Cover and steam over medium-high heat. Steam time is about 8–10 minutes per pound of fish; for a 1 lb sea bass steam 8–10 minutes. Do not over-steam: the flesh should flake easily but remain moist and translucent just above the bone. To check, insert a thin knife at the thickest part; flesh should separate from the bone.

When steaming finishes, turn off the heat and keep the lid on for 1 minute to settle the steam, then carefully remove the plate of fish from the steamer.

Prepare the sauce

While the fish is steaming (or immediately after removing the fish), combine 2 tbsp light soy sauce, 1 tsp oyster sauce, 1 tsp sugar, and 1 tsp sesame oil in a small bowl. Taste and adjust — the sauce should be savory with a touch of sweetness. Set aside.

Heat the oil

In a small skillet or saucepan, heat 3 tbsp vegetable oil over high heat until shimmering but not smoking (about 1–2 minutes). Remove from heat briefly, then add the reserved julienned scallions and ginger into the hot oil; they will sizzle and release aroma. Pour the hot oil and aromatics evenly over the steamed fish to wilt the scallions and ginger and release fragrance.

Drizzle the soy/oyster sauce mixture evenly over the fish immediately after the hot oil. Sprinkle 1 tsp freshly ground white or black pepper over the top. Garnish with cilantro leaves and optional chili slices. If desired, squeeze a little lime or lemon over the fish just before serving.

Transfer the fish carefully to a serving platter if desired, or serve on the steaming plate. Offer steamed jasmine rice on the side. Serve hot so the scallions remain bright and the sauce warmed.